The Chew: Ming Tsai Chile and Cashew Chicken Recipe
Jason Roberts, correspondant for The Chew visited Blue Ginger, the restaurant of Ming Tsai. Tsai cooked up his Chile ‘N’ Cashew Chicken for Roberts, a dish that he said is very easy and delicious!
Tsai likes to cook his meals in one pot because then there are less dishes…and who wants to do dishes after eating? Tsai shared a trick for cutting a bell pepper – you cut the top and bottom off and then roll the pepper out on a cutting board as you cut it.